GALAKTOBOUREKO - Greek Semolina Custard and Fillo Pastry Pie

phyllo pastry

🥗Healthier: whole wheat phyllo

💰Cheaper: homemade pastry dough

Whole wheat phyllo adds fiber, while homemade dough can reduce costs.

semolina

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a gluten-free option, while all-purpose flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower in glycemic index, while sugar is widely available.

Prepare the syrup by combining water, sugar, a cinnamon stick, juice of half a lemon, lemon rind, and whole cloves in a pot.

Let the syrup cool after mixing in honey at the end.

Prepare phyllo pastry by bringing it to room temperature and greasing the baking tray with butter.

Layer 10 sheets of phyllo pastry in the tray, brushing each sheet generously with butter and rotating them slightly to cover the area.

Cover the layered phyllo with a dry cloth while making the custard.

In a pot, combine milk and semolina over medium heat, stirring constantly until thickened.

Add sugar and optional citrus rind to the custard mixture, whisking until smooth.

Incorporate one egg into the hot custard quickly, followed by adding butter and mixing well.

Pour the custard into the prepared phyllo-lined tray.

Cover the custard with another 10 sheets of phyllo pastry, brushing each with butter and rotating them slightly.

Roll and scrunch the overhanging phyllo edges to create a border.

Cut the top layer of phyllo into slices before baking.

Bake in the oven for about an hour until golden and crispy.

Pour the cooled syrup over the baked galaktoboureko and let it soak for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens